tuesday, november 13 2012 Paleo gatherings 001

We are trying a little experiment here to test the response to a pre-gathered list of groceries for a week of paleo recipes. We will aim for 100% compliance to the Whole30 program, as well as to stay within the seasonal food guide prepared by Whole30. Enjoy 5 dinner recipes (which we cook larger quantities of to use the left-overs for lunch the next day), 2 sides to be added to any of the main courses and a breakfast idea for the week!

"Though this is a multi-step,multi-component dish,I would like to say it's also multi-tasty. Make all of the components?or just some of them,either way you'll be feasting on a mouth load of flavor. In an oven safe baking dish,toss the chicken thighs with all the ingredients. Bake until cooked through,about 15 minutes. Once cool,pull the chicken into rough strips with your hands or dice/chop with a knife."
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"This salad recipe is really pretty. I believe that you eat with your eyes first so if you make something look nice, the more you will want to eat it. This is really colorful and you just want to gobble it up. Plus, it is really good for you too."
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"I was raised by a health nut,foodie mother who was as adventurous in life as she was in the kitchen. My mom spent several summers in Mexico learning to speak Spanish,and coincidentally helped to fuel my love for the flavors! Years later,I marry John – who’’s father comes from Spanish decent and who’’s mother’’s heritage is from the Philippines and you can only imagine the whole other world of foods I was introduced to. I have found that by combining just the right spices,which are the true underpinning to so many ethnic foods,we can eat paleo with the added benefit of so many unique flavors! My other passion is to keep things simple,and still tasty,and I would love to sha..."
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"Spiced Pork and Butternut Squash with Sage is the perfect meal for a chilly day, not only because it’s hearty and comforting but also because the blend of autumnal spices warms the belly. Nutmeg, cinnamon, allspice and ginger aren’t just for pumpkin pie. This blend of spices also makes a delicious spice rub for pork. Pumpkin (or squash) doesn’t have to be left out entirely. In this recipe, butternut squash is roasted to crispy perfection and served alongside the braised pork with a garnish of brown butter and sage. You can mix the spices together yourself, or to save time just use Pumpkin Pie spice blend from the store. Once seasoned, the pork simmers in broth for a half hour or ..."
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"Fish is so intimidating. I have no idea why. It’s not hard to cook. It smells a little funny, but I sometimes do too and I’m not intimidated by myself. Well, I decided to stop being a lil b*tch and cooked up some fish. Salmon to be exact. And it turned out beautifully. I was lucky enough to get an awesome piece of salmon from my friend Ryan who catches little fishies himself! If you live in CO and want fresh fish this summer, Ryan is your man to talk to! Check out the flyer below for his information! And get to eating salmon you Colorado people."
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"Ok, so I guess I have no excuse for bad recipe names after having a few days off looking at that! Maybe I can blame it on….no, I got nothing! Anyways I’m loving all the ingredients in this recipe right now. All of which are from the local farmers market, which by the way I’m also loving right now. Making this dish made me realize how much I missed brussels sprouts. Last year I discovered just how delicious they are. I know shame on me right? It took me that long to discover that! Well I was always scared away by them. Mostly because of the dreaded story you hear when it comes to these little green cabbages, “if you don’t cook them the right way then they turn out horrible..."
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"Back as promised with the recipe that sat along the Sundried Tomato Pesto Bacon Meatloaf Rounds. I know, I know cauliflower mash….not something you would automatically think as something you have to run to the kitchen to make. But let me tell you…you will be surprised when you make these. In the beginning I to was skeptical about cauliflower mash, but it’s now one of my favorite go to Paleo side dishes. I’ve played around by adding a little of this and a little of that and most recently added a few carrots and it’s my new favorite way to have (and serve). This would be perfect as a side dish for the upcoming Turkey festivities too! It’s on my menu this year! I’m going to..."
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"Grilling isn’t typically an early morning activity, but Grilled Eggs with Mexican Chorizo might change that. Of course, just because eggs are involved you don’t have to serve this tasty meal for breakfast. It’s also great as a side or main dish for dinner. The method for grilling eggs is simple but ingenious: crack a raw egg into a bell pepper half and then grill until set. Cradled in the pepper, the egg cooks perfectly and the pepper is roasted by the flames, taking on a smoky, charred flavor. Fantastic as-is, you can bump the flavor up another notch by adding Mexican chorizo, a type of pork sausage that’s intensely seasoned with dried chiles, herbs and spices. Unlike Spanis..."
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